Sorrento lemon & chicken one-pot

Name: Sorrento lemon & chicken one-pot
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 8 skin-on, bone-in chicken thighs; 1 tbsp sea salt flakes; 1 Sorrento lemon, sliced; 1 onion, sliced; 3 clove/s garlic, sliced; 300 g orzo; 200 g Tenderstem broccoli

We cook the orzo here for longer than usual so it absorbs the flavours, becoming unctuous and totally delicious.

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Serves4
CourseMain meal
Prepare5 mins
Cook1 hr 15 mins
Total time1 hr 20 mins

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8 skin-on, bone-in chicken thighs
1 tbsp sea salt flakes
1 Sorrento lemon, sliced
1 onion, sliced
3 clove/s garlic, sliced
300g orzo
200g Tenderstem broccoli

Preheat the oven to 200ºC, gas mark 6; heat a large, ovenproof, lidded frying pan over a medium-low heat. Season the chicken all over with the salt and some freshly ground black pepper, then put in the pan, skin-side down. Slowly cook for 15-20 minutes, until the skin crisps up and turns golden brown. Transfer with tongs to a plate, skin-side up.
Add the lemon slices, onion and garlic to the pan and mix well to combine. Sauté for 5 minutes, then add the orzo and mix well again; cook for 2 minutes.
Bring a kettle to the boil. Return the chicken thighs to the pan, tucking them in between the orzo and vegetables. Pour over 450ml just-boiled water, cover and transfer to the oven for 35 minutes. Scatter over the broccoli and cook for a further 10 minutes, covered, until the broccoli is just tender and the chicken is cooked through, with no pink meat remaining and the juices run clear.

Typical values per serving when made using specific products in recipe